Mushroom Barley Soup
PUBLISHED ON: 10.06.2022
Hello Fall! Hello soup and stew weather!
It’s possible to enjoy a hearty soup with all the richness, soulfulness, and goodness without meat. This soup is a classic and beautiful in its simplicity. Perfect for the cooler days ahead.
Mushroom Barley Soup
Serves 4
Ingredients:
6 cups beef stock
2 carrots, chopped
2 celery ribs, thinly sliced
1 small onion, chopped
1lb. button mushrooms
1/2 cup barley
Salt and Pepper
Flat leaf parsley for garnish
Directions:
In a large saucepan, combine the beef stock, with the carrot, celery, onion, mushrooms and barley. Season with salt and pepper. Bring to a boil, cover partially, and cook over moderately low heat, until the barley and vegetables are tender. About 30 minutes. Season the soup with salt and pepper. Ladle the soup into bowls and garnish with parsley and serve.
Alfreda James
This is an easy, affordable, and robust soup. Yummo and I’m making it this week!!! Thanks for sharing this recipe.
Jerri
Sounds delish! I am in!
Jeff the Chef
Where I live, it’s the perfect weather for a hearty soup! Thanks for the recipe.
angiesrecipes
It sounds and looks very delicious and warming.
mimi rippee
Delicious! My husband loves barley (I use hulled barley) so I’ll surprise him with this soup!
sherry M
i love a barley soup in winter. reminds me of my mum who often made a big pot in Winter!
David Scott Allen
What a huge bowl of comfort. My mother used to make mushroom barley soup every Christmas, and it was always my favorite. I look forward to bringing this to the table this autumn.
Éva Taylor
We love barley, it has such a lovely flavour and texture but I’ve only ever made beef barley soup! This is fantastic inspiration! I usually sauté the vegetables and once softened I’ll add the barley to toast it, then I add the stock, makes the barley a little nuttier!
Lea Ann (Cooking On The Ranch)
I’m such a fan of barley/ With our cooler temperatures, this recipe sounds perfect for next week’s meal plan. An easy recipe for a weeknight.
Jeff the Chef
Barley has such a comfort-food quality. This is a great soup for cool days!
2pots2cook
This is our favourite season with all the mushrooms and chestnuts abundance! This is definitely a keeper!!!!!
Neil
Barley is so underated as a food. But I love it in soups. This soup looks perfect for this time of year!
Roz | La Bella Vita Cucina
I just love mushroom recipes in the fall, Velva. As it begins to cool down in the evenings here, this soup would be very comforting.
Judee
Mushroom barley soup used to be one of my favorites before I found out I had a gluten intolerance and could not eat barley which contains gluten. Your soup looks great.